Ingredients
1/2 cup pure maple syrup
6 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
Pinch salt
1 pint maple-walnut ice cream
Preparation
In a medium saucepan, bring syrup to a boil. Remove from heat; add chocolate, butter, and salt. Whisk until smooth. (To store sauce, cover and refrigerate up to 2 weeks; warm in the microwave or on the stove over low heat.)
To serve, divide ice cream among four serving bowls; top with sauce.
